Heart of Rump / Dikke Lende / Coeur de Rumpsteak / Huefte / Cuadril; Cadera; Scamon / Coração da Alcatra



Heart of Rump

Descriptive:


This cut is generated from the top sirloin butt after the removal of cap and all other muscles except the gluteus medius. Chicken muscle (gluteus accesorius), which is a small sinewy muscle located on the underside of the sirloin, is removed. Wedge fat is removed.


• Origin (available):


• Breed:


• Packaging:


• Refrigerated:


• Average Weight per piece:


• Average Weight per box:


• Certification Available:



Argentine, Uruguay, Irish, Brazil, USA


Angus Beef or Crossbreeds Angus Beef


Vacuum packed


Between -1°/-2°C


2,3 kg


7 kg


HACCP



  • Rellman Foods sa ,Avenue Prince Charles, 4 - 1410 Waterloo - BELGIUM
    ( +32 (0) 2 503.58.98 – Fax: +32 (0) 2 514.27.47 - @info@rellmanfoods.com